ALTON BROWN BBQ PULLED PORK
Steps:
- Take a small cooler and set it on your scale and tare it to zero. Add 12 oz of pickling salt then tare again to zero. Add 8 oz molasses then tare again. Add 4 lbs (4 pints) of water. Mix with whisk. Put in butt (sometimes it may overflow, be sure to allow for this) and then top with a ziplock bag of ice. This is a cold brine. You can also stick it in a fridge if you have one big enough. Brine for 12 hours. Prepare rub: Add cumin, chili powder, coriander, paprika, onion powder, and fennel seed to a clean coffee grinder and grind. Pour into can to sprinkle on pork. Liberally apply to pork. Smoke over hickory between 200-250 for 8-12 hours. Pull apart with fork when done. It's done to tenderness, so if you can pull it like this, it is done.
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